See what’s happening at your local co-op - Sign up for the Outpost Newsletter!
Outpost Natural Foods exists so that our owners have a healthy, diverse, and sustainable community. We will accomplish this while maintaining the long-term strength of the cooperative.
View all Events
7:00 am - 8:00 pm Outpost Tosa
7:30 am - 8:00 pm Capitol Dr, Bay View and Mequon
3 cups leftover mashed potatoes
1 tablespoon extra-virgin olive oil
1 large onion, diced
1 large carrot, finely diced
1 tablespoon water
3/4 cup frozen corn kernels, thawed
1 teaspoon chopped fresh thyme or ½ teaspoon dried
3 tablespoons all-purpose flour
2 cups low sodium vegetable broth
1/4 cup red wine
1 15-ounce can lentils, rinsed and drained
Salt and freshly ground black pepper
Optional: 2 tablespoons Parmesan cheese
1. Preheat oven to 350°. Spray a 2-quart baking dish with cooking oil spray.
2. Heat olive oil in a large skillet over medium-high heat. Add onion,
carrot and water. Cover and cook, stirring occasionally, until softened, 3 to 5 minutes.
3. Stir in corn and thyme, stirring occasionally, for 2 minutes. Sprinkle with flour and stir to coat. Stir in broth and red wine. Bring to a simmer; cook, stirring, for 1 minute. Stir in lentils and cook, stirring constantly, for 2 minutes. Season with salt and freshly ground black pepper.
4. Pour mixture into a 2-quart baking dish. Top with the mashed potatoes and parmesan cheese if desired. Bake at 350° for 20 to 25 minutes.
Per serving: 267 calories, 6g fat, 1g sat fat, 39g carbohydrates, 14g protein, 469mg sodium, 10g fiber
Central Offices — 3200 S. 3rd St. Milwaukee, WI 53207 — Phone (414) 431-3377 — Fax (414) 431-4522
Milwaukee Web Design by Byte Studios